24 Delicious Easy Hazelnut Recipes for Every Occasion

Vibrant hazelnuts are a game-changer in any kitchen! Whether you’re whipping up a quick breakfast, cooking for a crowd, or searching for show-stopping desserts, these nutty wonders bring endless possibilities. From sweet treats to savory dishes, get ready to fall in love with the rich flavor of hazelnuts all over again as we count down our top 24 Delicious Easy Hazelnut Recipes.

Hazelnut Chocolate Spread

Let’s dive into the world of sweet treats with a delightful twist – Hazelnut Chocolate Spread that’s perfect for toast, cookies, or even using as a cake filling. Making your own spread from scratch is surprisingly easy and rewarding, and I’m excited to guide you through this recipe.

Ingredients

• 1 cup hazelnuts (raw, unsalted)
• 1/2 cup rich dark chocolate chips (at least 60% cocoa solids)
• 1 tablespoon unsalted butter, softened to room temperature
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350F (180C). Spread the hazelnuts on a baking sheet and roast for 10-12 minutes, or until fragrant and lightly browned. Keep an eye on them as they can quickly go from perfectly toasted to burnt.
2. Remove the hazelnuts from the oven and let them cool slightly. Transfer them to a food processor or high-powered blender with the softened butter, granulated sugar, and vanilla extract. Process until the mixture is smooth and creamy, stopping occasionally to scrape down the sides of the bowl.
3. Add the dark chocolate chips to the processor and blend until well combined and the chocolate has melted into the hazelnut mixture. This should take about 30 seconds to a minute, depending on your machine’s power.
4. Transfer the spread to an airtight container and let it cool completely to room temperature before storing in the refrigerator. This will help the flavors meld together and give the spread a thicker consistency.

Important Notes:
– To ensure the best flavor, use high-quality dark chocolate chips with at least 60% cocoa solids.
– Don’t overprocess the hazelnuts, as this can lead to an unpleasant texture. Stop blending when the mixture is smooth and creamy.
– This spread will keep for up to two weeks in the refrigerator, so feel free to make a batch ahead of time.

The resulting Hazelnut Chocolate Spread has a rich, velvety texture and deep flavor that’s perfect for dipping toast or using as a cake filling. You can also use it as a topping for ice cream or yogurt – get creative and enjoy!

Easy Hazelnut Biscotti

Mornings are the perfect time to indulge in a crunchy biscotti and a warm cup of coffee. But what if you’re short on time or want to enjoy this Italian classic as an afternoon pick-me-up? Look no further! Today, we’ll be making Easy Hazelnut Biscotti that’s perfect for any occasion.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup chopped hazelnuts
• Confectioners’ sugar for dusting (optional)

Instructions

1. Preheat your oven to 350F (180C). Line a baking sheet with parchment paper or a silicone mat.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, use an electric mixer to cream together the sugar and butter until light and fluffy, about 2-3 minutes.
4. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
5. Gradually mix in the flour mixture until just combined, being careful not to overmix.
6. Stir in the chopped hazelnuts.
7. Scoop the dough onto the prepared baking sheet, forming two 12-inch-long logs. Place the baking sheet in the refrigerator for at least 30 minutes or up to 2 hours.
8. Bake the biscotti for 25-30 minutes or until firm and lightly golden brown. Remove from the oven and let cool on a wire rack for 10 minutes.
9. Reduce the oven temperature to 325F (165C). Slice each log into 1/2-inch-thick slices, cutting at an angle for a more even shape. Place the slices cut-side down on the baking sheet.
10. Bake the biscotti slices for 15-20 minutes or until firm and crispy. Repeat with any remaining slices.

The Easy Hazelnut Biscotti has a delicate crunch from the hazelnuts and a subtle sweetness that pairs perfectly with a warm cup of coffee or espresso. Try dipping the biscotti in melted chocolate for an added touch of indulgence!

Hazelnut and Banana Smoothie

Slowly making its way into our hearts and taste buds is the perfect combination of creamy textures and sweet flavors – a refreshing Hazelnut and Banana Smoothie that’s sure to become a summer staple. With just a few simple ingredients, you can create this delicious treat in no time.

Ingredients

• 2 ripe bananas
• 1/4 cup hazelnuts (raw)
• 1 tablespoon honey
• 1/2 teaspoon vanilla extract
• 1/2 cup unsweetened almond milk, chilled
• Ice cubes (as needed)

Instructions

1. Begin by adding the bananas, hazelnuts, honey, and vanilla extract to a high-speed blender.
2. Add the chilled almond milk and blend on medium speed for about 20 seconds or until the mixture is smooth.
3. Pulse in 2-3 short bursts to break down any remaining chunks of hazelnut. Be careful not to over-pulse, as this can create a grainy texture.
4. Stop the blender and scrape down the sides with a spatula if necessary. This will help ensure all ingredients are well incorporated.
5. Check the consistency of your smoothie by pouring it into a glass. If it’s too thick, add a few ice cubes and blend until frosty. If it’s too thin, add a little more almond milk or even a scoop of vanilla ice cream for extra indulgence.

Tips:

– To ensure your hazelnuts are fully incorporated, make sure to pulse them in short bursts during blending.
– For the perfect consistency, aim for a smooth texture that’s still slightly thick enough to hold its shape in a glass. You can always adjust with more milk or ice as needed!
– Consider adding a pinch of salt to balance out the sweetness and bring out the flavors of the hazelnuts.

The resulting Hazelnut and Banana Smoothie is a delightful treat, boasting a creamy texture from the almond milk and bananas, while the hazelnuts provide a satisfying crunch. The hint of vanilla extract adds a touch of warmth without overpowering the other ingredients.

Roasted Hazelnut Salad

Navigating the world of summer salads can be overwhelming with endless options. However, today we’re focusing on a refreshing and easy-to-make recipe that combines the nutty flavor of roasted hazelnuts with crisp greens and tangy dressing.

Ingredients

• 4 cups mixed greens (arugula, spinach, lettuce)
• 1 cup roasted hazelnuts, chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup extra-virgin olive oil
• 2 tbsp white wine vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste
• 1 large red onion, thinly sliced
• 1 large apple, diced (Granny Smith)

Instructions

1. Preheat the oven to 350F (180C). Roast the hazelnuts on a baking sheet for 10-12 minutes or until fragrant and lightly browned. Allow them to cool completely.
2. In a large bowl, whisk together olive oil, white wine vinegar, Dijon mustard, salt, and pepper to make the dressing.
3. Prepare the toppings by slicing the red onion into thin rings and dicing the apple into small pieces. Set aside.
4. Combine the cooled hazelnuts with the mixed greens in a large serving bowl or individual plates.
5. Crumble feta cheese over the salad, making sure to distribute it evenly.
6. Drizzle the prepared dressing over the salad and toss gently to coat.
7. Top each serving with sliced red onion and diced apple.

Tips: When roasting hazelnuts, keep an eye on them to prevent burning. For a crunchier texture, roast the nuts for an additional 2-3 minutes. To add more flavor to your dressing, try using different types of vinegar or mustard.

The Roasted Hazelnut Salad boasts a delightful combination of textures and flavors. The crunchy hazelnuts provide a satisfying base, while the tangy feta cheese adds a creamy element. The mixed greens and fresh apple slices add a refreshing crunch, all tied together by the subtle sweetness of the dressing.

Hazelnut Crusted Chicken

Brighten up your dinner routine with a delicious and easy-to-make Hazelnut Crusted Chicken recipe. This dish is perfect for a weeknight meal or a special occasion, and its nutty flavor will impress anyone who tries it.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts
• 1 cup hazelnuts
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon paprika
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400F (200C). Line a baking sheet with parchment paper.
2. In a food processor, combine hazelnuts, Parmesan cheese, garlic, salt, and pepper. Process until the mixture is well combined and slightly chunky.
3. Place the chicken breasts on the prepared baking sheet. Drizzle with olive oil and sprinkle both sides of each breast with paprika.
4. Sprinkle the hazelnut mixture evenly over both sides of each chicken breast, pressing gently to adhere.
5. Bake for 20-25 minutes or until the chicken reaches an internal temperature of 165F (74C). Let it rest for 5 minutes before slicing.

The Hazelnut Crusted Chicken is crispy on the outside and juicy on the inside. The nutty flavor pairs perfectly with a side of roasted vegetables, such as broccoli or Brussels sprouts. You can also serve it with a salad or your favorite pasta dish for a satisfying meal.

Easy Hazelnut Butter

Avoid the hassle of expensive nut butters with our easy-to-make Hazelnut Butter recipe. With just a few simple ingredients and some patience, you can enjoy creamy, rich hazelnut butter at home.

Ingredients

• 1 cup raw hazelnuts
• 1/4 cup granulated sugar
• 2 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract
• Salt to taste

Instructions

1. Preheat your oven to 350F (175C). Spread the hazelnuts on a baking sheet and roast for 10-12 minutes, or until fragrant and lightly browned.
2. Remove the hazelnuts from the oven and let them cool completely. This step is crucial in developing the flavor and aroma of your hazelnut butter.
3. In a food processor, blend the cooled hazelnuts with the granulated sugar until you get a smooth paste. Be patient this may take about 5-7 minutes depending on your machine’s power.
4. Add the softened butter and vanilla extract to the processor and continue blending until the mixture is creamy and well combined.
5. Season with salt to taste, taking care not to overdo it you can always add more salt later if needed.
6. Transfer the hazelnut butter to an airtight container and store in the refrigerator for up to 2 weeks. Give it a good stir before using.

This rich and creamy spread is perfect on toast, muffins, or as a filling for cakes. Try pairing it with sliced bananas or apples for a delicious snack.

Hazelnut and Coffee Cake

As the aroma of freshly brewed coffee fills the air, a classic Hazelnut and Coffee Cake is just what you need to brighten up your day. This delightful treat combines the richness of hazelnuts with the deep flavors of Arabica coffee, all wrapped up in a tender, crumbly crust.

Ingredients

• 2 1/4 cups (285g) all-purpose flour
• 1 cup (200g) granulated sugar
• 2 tsp baking powder
• 1 tsp salt
• 1/2 cup (115g) unsalted butter, softened
• 2 large eggs, at room temperature
• 2 tbsp instant coffee powder
• 1 cup chopped hazelnuts
• Confectioners’ sugar for dusting (optional)

Instructions

1. Mix the flour, granulated sugar, baking powder, and salt in a medium bowl. Set aside.
2. In a large mixing bowl, cream the softened butter until it’s light and fluffy, about 2 minutes using an electric mixer.
3. Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next.
4. Add the instant coffee powder to the egg mixture and mix until well combined.
5. Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
6. Gently fold in the chopped hazelnuts using a rubber spatula. This will help maintain their texture.
7. Pour the batter into a greased and floured 9×13-inch baking dish. Smooth the top with an offset spatula or the back of a spoon.
8. Bake in a preheated oven at 350F (180C) for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove from the oven and let cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Hazelnut and Coffee Cake is perfect as is, but feel free to dust it with confectioners’ sugar just before serving. You can also enjoy it warm, topped with a dollop of whipped cream or a sprinkle of cinnamon. The crunchy hazelnuts provide a delightful textural contrast to the tender crumb, while the coffee adds an extra layer of depth and richness.

Hazelnut Pasta Sauce

No matter the season, there’s something comforting about a rich and creamy pasta sauce. Today, we’re shaking things up with a game-changing twist on traditional tomato sauce a Hazelnut Pasta Sauce that’s perfect for summer nights or cozy family dinners.

Ingredients

• 1 cup hazelnuts
• 1/2 cup unsalted butter, softened
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 tsp dried basil
• 1 tsp salt
• 1/4 tsp black pepper
• 8 oz pasta of your choice (e.g., fettuccine or pappardelle)

Instructions

1. Preheat your oven to 350F (180C). Spread the hazelnuts on a baking sheet and roast for 10-12 minutes, or until fragrant and lightly browned. Let cool completely.
2. In a large skillet, melt 2 tbsp of butter over medium heat. Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning. Be careful not to let it turn dark brown!
3. Once the hazelnuts are cool, chop them in a food processor or blender until coarsely chopped. Add the remaining 2 tbsp of butter, salt, pepper, and basil. Process until well combined.
4. In a large saucepan, combine the chopped hazelnut mixture and heavy cream. Bring to a simmer over medium heat, whisking constantly. Reduce the heat to low and let cook for 5-7 minutes or until slightly thickened. Don’t skip this step it’s crucial for the sauce to develop its signature flavor!
5. While the sauce is cooking, bring a large pot of salted water to a boil. Cook your pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
6. Return the cooked pasta to the saucepan with the hazelnut sauce. Toss everything together, adding some reserved pasta water if needed to achieve a silky consistency. The key is to balance creaminess and lightness don’t overdo it on the cream!
7. Serve immediately, garnished with additional basil leaves or shaved Parmesan cheese, if desired.

This Hazelnut Pasta Sauce has a rich, nutty flavor that pairs beautifully with a variety of pasta shapes. I love serving it with fettuccine for a more traditional feel, but feel free to experiment and find your favorite pairing! The sauce will keep in the fridge for up to 3 days simply reheat and enjoy.

Hazelnut and Apple Crumble

Rustic flavors and textures blend together in perfect harmony with the Hazelnut and Apple Crumble, a seasonal dessert that’s sure to become a favorite. The combination of tender apples, crunchy hazelnuts, and a buttery crumb topping makes for an irresistible treat.

Ingredients

• 6 medium-sized apples (Granny Smith), peeled and sliced
• 1 cup granulated sugar
• 2 tbsp all-purpose flour
• 1 tsp cinnamon powder
• 1/4 cup unsalted butter, melted
• 1/2 cup chopped hazelnuts
• 1 cup rolled oats
• 1/2 cup brown sugar
• 1/2 tsp salt
• 1/4 cup chopped fresh thyme (optional)

Instructions

1. Mix the sliced apples, granulated sugar, flour, and cinnamon powder in a large bowl until the apples are evenly coated. Set aside.
2. In a separate bowl, combine the melted butter, chopped hazelnuts, rolled oats, brown sugar, and salt. Mix until the mixture is crumbly and well combined.
3. Add the thyme leaves (if using) to the crumb mixture and mix gently to distribute evenly.
4. Transfer the apple mixture to a 9×13-inch baking dish and top with the crumb mixture, spreading it evenly to cover the entire surface.
5. Bake in a preheated oven at 375F (190C) for 40-45 minutes or until the topping is golden brown and the apples are tender. Rotate the dish halfway through the baking time to ensure even browning.
6. Remove from the oven and let it cool for 10-15 minutes before serving. The crumble will continue to set as it cools, making it easier to serve and enjoy.

The Hazelnut and Apple Crumble is a delightful dessert that’s perfect for warm weather gatherings or cozy family dinners. The combination of textures crunchy hazelnuts, tender apples, and buttery crumb topping creates a truly satisfying experience. Try serving it with a dollop of vanilla ice cream or whipped cream to elevate the flavors.

Easy Hazelnut Truffles

Sophisticated flavors and elegant presentation what more could you ask for in a dessert? Today, we’re going to create a show-stopping treat that’s surprisingly easy to make: Hazelnut Truffles. These bite-sized chocolatey gems are perfect for any occasion, from dinner parties to holiday gatherings.

Ingredients

• 1 cup (2 sticks) unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 2 tablespoons hazelnut spread
• 1 teaspoon vanilla extract
• 1 and 3/4 cups semisweet chocolate chips
• 1 cup chopped hazelnuts

Instructions

1. Melt the butter in a medium saucepan over low heat, stirring occasionally. Once melted, add the granulated sugar and stir until dissolved.
2. In a separate bowl, mix together the hazelnut spread and vanilla extract. Stir until smooth.
3. Gradually pour the melted butter mixture into the hazelnut mixture, whisking constantly to avoid lumps. Continue whisking until smooth and creamy.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours to allow the mixture to firm up.
5. Once chilled, use a cookie scoop or spoon to portion out small balls of the mixture. You should end up with around 24-30 truffles, depending on size.
6. Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
7. Dip each chilled truffle into the melted chocolate, using a fork to fully coat. Tap off any excess chocolate by gently tapping the fork against the side of the bowl.
8. Immediately sprinkle chopped hazelnuts onto the wet chocolate before it sets. Repeat with remaining truffles.
9. Place the dipped truffles on a parchment-lined baking sheet or tray and refrigerate for at least 30 minutes to allow the chocolate to set completely.

The finished truffles have a smooth, creamy center covered in rich dark chocolate and crunchy hazelnuts. For an added touch of elegance, consider dusting them with powdered sugar before serving. Alternatively, you could package them in decorative tins or bags for a thoughtful gift.

Hazelnut and Raspberry Tart

Brighten up your summer afternoons with a delightful combination of flavors and textures – the Hazelnut and Raspberry Tart is a perfect treat to enjoy with friends and family. This sweet and nutty dessert is sure to impress, but don’t worry if you’re a beginner in the kitchen; I’ll guide you through each step of the process.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup confectioners’ sugar
• 1/4 cup unsalted butter, chilled and cut into small pieces
• 1/2 cup hazelnuts, toasted and finely chopped
• 2 large egg yolks
• 1 tablespoon granulated sugar
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries
• Confectioners’ sugar (for dusting)

Instructions

1. Pulse the flour and confectioners’ sugar in a food processor until combined. Add the cold butter and process until the mixture resembles coarse crumbs.
2. Transfer the crumb mixture to a lightly floured surface and gently knead it into a cohesive dough. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat your oven to 375F (190C). Line a baking sheet with parchment paper. On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch (3 mm). Transfer the dough to the prepared baking sheet and trim the edges to form a rectangle.
4. Spread the chopped hazelnuts evenly over the center third of the dough, leaving a 1-inch (2.5 cm) border around the edges. In a small bowl, whisk together the egg yolks, granulated sugar, and vanilla extract until well combined. Brush this mixture gently but evenly over the exposed dough.
5. Bake the tart for 25-30 minutes or until the crust is golden brown and the filling is set. Allow it to cool completely on a wire rack before assembling the final touches.
6. Arrange the fresh raspberries on top of the cooled tart, mounding them slightly in the center. Dust with confectioners’ sugar and serve chilled.

The combination of crunchy hazelnuts, sweet raspberries, and flaky pastry is a match made in heaven. To take it to the next level, try pairing this tart with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence!

Hazelnut Pancakes

Taking a break from the summer heat with a sweet and satisfying breakfast treat, perfect for hot August mornings. Today, we’re sharing a recipe that’s sure to become a favorite: fluffy Hazelnut Pancakes.

Ingredients

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 cup whole milk
• 1 tablespoon hazelnut extract
• 1 cup chopped hazelnuts (optional)

Instructions

1. Preheat your griddle or non-stick skillet to 375F (190C) and grease with a small amount of butter.
2. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
3. In a large bowl, use an electric mixer to cream together sugar and melted butter until light and fluffy, about 2-3 minutes.
4. Add eggs one at a time, mixing well after each addition. Be careful not to overmix.
5. Mix in milk and hazelnut extract until smooth.
6. Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing just until combined; do not overmix.
7. If using chopped hazelnuts, fold them into the batter at this stage.
8. The batter should still be slightly lumpy. If it’s too thick, add a little more milk (about 1 tablespoon at a time).
9. Using a 1/4 cup measuring cup, scoop batter onto the preheated griddle or skillet. You can also use a cookie scoop for uniform pancakes.
10. Cook pancakes for 2-3 minutes on the first side, or until bubbles appear on the surface and edges start to dry. Flip and cook for another 1-2 minutes, until golden brown.

When cooked, these Hazelnut Pancakes should have a tender texture and a subtle nutty flavor from the hazelnuts. You can top them with fresh fruit, whipped cream, or maple syrup for added sweetness. For a unique twist, try serving them with a side of hazelnut-infused caramel sauce simply melt 1/2 cup of sugar in a saucepan over low heat, then add 1 tablespoon of hazelnut extract and whisk until smooth.

Hazelnut and Dark Chocolate Cookies

Gather ’round, cookie lovers! Today, we’re baking up a storm with a twist on the classic treat. Get ready to indulge in the nutty goodness of hazelnuts and the rich decadence of dark chocolate.

Ingredients

• 2 1/4 cups all-purpose flour (at room temperature)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, at room temperature (72F)
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup chopped hazelnuts
• 1 cup dark chocolate chips (at least 60% cocoa)

Instructions

1. Mix the flour, baking soda, and salt in a medium bowl. Set aside.
2. In a large bowl, cream the butter and sugars until light and fluffy, about 2-3 minutes with an electric mixer on medium-high speed.
3. Beat in the eggs one at a time, followed by the vanilla extract. Be sure to scrape down the sides of the bowl after each addition.
4. Add the flour mixture to the wet ingredients and mix until just combined, being careful not to overmix.
5. Fold in the chopped hazelnuts and dark chocolate chips.
6. Cover the dough with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
7. Preheat your oven to 375F (190C). Line a baking sheet with parchment paper or a silicone mat.
8. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
9. Bake for 12-14 minutes or until the edges are lightly golden brown. Keep an eye on them during this time!
10. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

The result is a crispy-on-the-outside, chewy-on-the-inside cookie with an unbeatable combination of flavors. The hazelnuts add a delightful crunch, while the dark chocolate chips melt in your mouth, coating it in a velvety smoothness. Serve these babies alongside a glass of cold milk or enjoy as a sweet treat on their own!

Easy Hazelnut Granola

Welcome to today’s recipe roundup, where we’ll explore the simplest and most delicious way to make a crunchy breakfast or snack staple – Hazelnut Granola! With just a few ingredients and some easy steps, you can have a batch of freshly made granola in no time.

Ingredients

• 2 cups rolled oats
• 1 cup chopped hazelnuts
• 1/2 cup brown sugar
• 1/4 cup honey
• 1/4 teaspoon salt
• 1 tablespoon coconut oil

Instructions

1. Mix together the oats, hazelnuts, and brown sugar in a large bowl until well combined.
2. In a separate bowl, whisk together the honey, salt, and melted coconut oil until smooth.
3. Add the wet ingredients to the dry ingredients and stir until everything is evenly coated. Be careful not to overmix!
4. Sprinkle in a pinch of salt (about 1/8 teaspoon) to balance out the sweetness.
5. Line a baking sheet with parchment paper or a silicone mat, then pour the granola mixture onto it.
6. Spread the granola evenly across the baking sheet and bake at 325F for 20-25 minutes, stirring every 10 minutes to ensure even browning. Keep an eye on the edges – they should be lightly golden brown when done.
7. Remove the baking sheet from the oven and let it cool completely before adding any additional toppings or mix-ins (if desired).

This Hazelnut Granola is crunchy, nutty, and utterly addictive. I love serving it in a bowl with fresh fruit, yogurt, or even just enjoying it on its own as a snack.

Hazelnut and Pear Salad

Finding the perfect combination of flavors and textures can be a challenge, but sometimes it’s as simple as pairing two ingredients that complement each other beautifully. In today’s recipe, we’re combining the sweetness of pears with the nutty flavor of hazelnuts for a salad that’s sure to become a summer favorite.

Ingredients

• 4 ripe Bartlett pears, diced (about 2 cups)
• 1/2 cup chopped hazelnuts
• 1/4 cup extra-virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• Salt and pepper, to taste
• 4 cups mixed greens (arugula, spinach, lettuce)
• 1/4 cup crumbled blue cheese (optional)

Instructions

1. Preheat your oven to 350F (180C). Spread the chopped hazelnuts on a baking sheet and toast in the oven for 5-7 minutes, or until fragrant and lightly browned. Remove from heat and set aside.
2. In a large bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper. This will be your dressing, so make sure to taste it as you go and adjust the seasoning accordingly.
3. Add the diced pears to the bowl and toss with the dressing until they’re evenly coated. Don’t overdo it you want the pears to still retain some crunch.
4. In a separate bowl, combine the mixed greens and toasted hazelnuts. This is where the magic happens the earthy flavor of the hazelnuts pairs perfectly with the sweetness of the pears.
5. To assemble the salad, place a handful of the mixed greens mixture onto a plate or platter. Top with the pear-dressing mixture, followed by crumbled blue cheese (if using). Serve immediately and enjoy!

One tip for toasting hazelnuts: be careful not to burn them! A light golden brown is perfect any darker and they’ll become bitter.

Tips for working with pears: choose ripe but firm pears, and try to dice them just before assembling the salad. This will prevent them from becoming too soft or mushy.

The combination of creamy blue cheese, crunchy hazelnuts, and sweet pear is a match made in heaven. For an extra-special touch, serve this salad on toasted baguette slices for a refreshing summer appetizer or light lunch.

Hazelnut Crusted Fish

Rather than the usual weeknight fish dinner, I want to introduce you to a more exciting and flavorful option – Hazelnut Crusted Fish. This dish is perfect for those who want to try something new and impress their family and friends with its unique combination of textures and flavors.

Ingredients

• 4 fish fillets (any white fish, such as cod or tilapia), skin removed
• 1 cup hazelnuts, toasted and chopped
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup grated Parmesan cheese (optional)
• 2 tbsp chopped fresh parsley
• 1 lemon, cut into wedges (for serving)

Instructions

1. Preheat the oven to 400F (200C). Line a baking sheet with aluminum foil or parchment paper, leaving some overhang for easy cleanup.
2. To toast the hazelnuts, spread them on a separate baking sheet and bake in the preheated oven for 5-7 minutes, or until fragrant and lightly browned. Allow to cool completely before chopping.
3. In a shallow dish, mix together the chopped hazelnuts, olive oil, garlic, paprika, salt, and pepper until well combined.
4. Dip each fish fillet into the hazelnut mixture, coating both sides evenly. Place the coated fish on the prepared baking sheet, leaving about 1 inch of space between each fillet.
5. If using Parmesan cheese, sprinkle it over the top of each fish fillet before serving.
6. Drizzle a bit more olive oil over the fish and slide the baking sheet into the preheated oven. Bake for 12-15 minutes or until the fish is cooked through and flakes easily with a fork.
7. Remove the fish from the oven and sprinkle with chopped parsley. Serve immediately, garnished with lemon wedges on the side.

The Hazelnut Crusted Fish has a crunchy exterior giving way to tender, flaky fish inside. The nutty flavor of the hazelnuts pairs perfectly with the brightness of the lemon, making this dish a refreshing twist on traditional fish dinners. You can serve it as is or pair it with your favorite sides, such as roasted vegetables or quinoa.

Hazelnut and Pumpkin Soup

Making the most of fall’s flavors is easier than ever with a comforting and delicious Hazelnut and Pumpkin Soup. Rich, creamy, and full of seasonal spices, this soup is sure to become a new favorite.

Ingredients

• 1 cup roasted hazelnuts (cooled)
• 2 cups cooked pumpkin puree (canned or fresh, see note)
• 4 tablespoons unsalted butter
• 1 small onion, chopped (about 1 cup)
• 3 cloves garlic, minced (about 1 tablespoon)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 cup heavy cream or half-and-half (optional)
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 350F (175C) if using fresh pumpkin. Peel and chop the pumpkin into 1-inch cubes, place on a baking sheet lined with parchment paper, and roast for 30-40 minutes or until tender.
2. In a large saucepan, melt the butter over medium heat. Add the chopped onion and cook until translucent (about 5-7 minutes), stirring occasionally.
3. Add the minced garlic and cook for an additional minute, until fragrant.
4. Stir in the roasted hazelnuts, pumpkin puree, ground cinnamon, nutmeg, and salt. Cook for 2-3 minutes, allowing the spices to meld together.
5. Pour in 4 cups of chicken broth (warmed) and bring the mixture to a simmer. Reduce heat to low and let it cook for 10-15 minutes or until heated through.
6. Using an immersion blender or a regular blender, puree the soup until smooth. Be careful when blending hot liquids!
7. If desired, stir in heavy cream or half-and-half to enrich the soup’s texture and flavor.
8. Taste and adjust seasoning as needed.

This Hazelnut and Pumpkin Soup is a masterclass in fall flavors. The combination of roasted hazelnuts, cinnamon, and nutmeg creates a rich, warm aroma that will transport you to cozy nights by the fireplace. For an added touch, garnish with chopped fresh parsley and serve alongside crusty bread or crackers for dipping into the creamy goodness.

Easy Hazelnut Macarons

Tempting your taste buds with a delicate French dessert can be intimidating, but don’t worry, we’ve got you covered! With just a few simple steps and some basic ingredients, you’ll be whipping up these Easy Hazelnut Macarons like a pro.

Ingredients

• 1 1/2 cups (190g) almond flour
• 1 1/2 cups (200g) confectioners’ sugar
• 3 large egg whites, at room temperature
• 1/2 cup (120g) granulated sugar
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/2 cup (60g) hazelnuts, finely chopped
• Food coloring (optional)
• Macaron batter piping bags and tips

Instructions

1. Mix the almond flour and confectioners’ sugar in a medium bowl. Sift the mixture through a fine-mesh sieve to ensure even consistency.
2. In a separate large mixing bowl, whip the egg whites until frothy. Add the granulated sugar and salt, and continue whipping until stiff peaks form.
3. Add the vanilla extract to the egg mixture and mix well. Tip: To avoid over-mixing, stop whipping as soon as the ingredients are fully incorporated.
4. Gradually pour the almond flour mixture into the egg mixture and fold gently with a rubber spatula until no streaks remain. Be careful not to overmix at this stage.
5. Add the chopped hazelnuts and mix until evenly distributed. If desired, add a few drops of food coloring to tint the batter.
6. Transfer the batter to a piping bag fitted with a round tip. Pipe small, circular shapes onto a parchment-lined baking sheet. Tap the sheet gently to remove any air bubbles.
7. Preheat your oven to 300F (150C). Bake the macarons for 15-20 minutes or until firm to the touch and lightly golden around the edges.

The resulting Easy Hazelnut Macarons are a perfect balance of crunchy shell and chewy center, with a rich hazelnut flavor that’s sure to impress. For an added twist, try sandwiching a layer of Nutella or chocolate ganache between two macaron shells for a decadent treat.

Hazelnut and Caramel Popcorn

Getting ready to dive into the perfect snack for movie nights or game days? Hazelnut and Caramel Popcorn is a delightful combination of crunchy and sweet that’s sure to become a crowd-pleaser. With just a few simple ingredients, you’ll be enjoying this tasty treat in no time!

Ingredients

• 1/2 cup (110g) popcorn kernels
• 1/4 cup (55g) light brown sugar
• 2 tbsp (30g) unsalted butter, cut into small pieces
• 1 tsp (5mL) vanilla extract
• 1/4 cup (60g) chopped hazelnuts
• Salt to taste

Instructions

1. Melt the butter in a large saucepan over medium heat (350F or 175C). Add the brown sugar and cook, stirring constantly, until the mixture reaches 300F (150C) on a candy thermometer. This should take about 5-7 minutes.
2. Remove the saucepan from the heat and stir in the vanilla extract. Let it cool slightly for about 1 minute.
3. Add the popcorn kernels to the saucepan and toss until they’re evenly coated with the caramel mixture. Be careful, as the mixture will still be hot.
4. Sprinkle the chopped hazelnuts over the popcorn and stir to combine. Season with salt to taste.
5. Transfer the popcorn mixture to a baking sheet lined with parchment paper. Let it cool and set at room temperature for about 30 minutes, or until the caramel has hardened.
6. Break the popcorn into clusters and serve immediately. For an added crunch, sprinkle some extra chopped hazelnuts on top before serving.

This Hazelnut and Caramel Popcorn is a delightful combination of textures and flavors. The crunchy popcorn and toasted hazelnuts provide a satisfying bite, while the gooey caramel adds a sweet and indulgent touch. Try it as a snack for your next movie night or game day gathering!

Hazelnut and Spinach Pesto

Navigating the world of pesto sauces can be overwhelming, especially with the endless options available. However, when you combine hazelnuts and spinach, a match made in culinary heaven is created.

Ingredients

• 1 cup fresh spinach leaves
• 1/2 cup hazelnuts
• 1/4 cup grated Parmesan cheese
• 1/2 cup extra-virgin olive oil
• 2 cloves garlic, peeled and minced
• Salt, to taste

Instructions

1. Preheat your oven to 350F (175C). Place the hazelnuts on a baking sheet lined with parchment paper and toast in the oven for 10-12 minutes or until fragrant. Allow them to cool completely.
2. Rinse the spinach leaves and pat them dry with a paper towel. Remove the stems and place them in a blender or food processor. Add the cooled hazelnuts, Parmesan cheese, garlic, salt, and a drizzle of olive oil.
3. Blend the mixture on high speed for about 2 minutes or until it reaches your desired consistency. Stop the blender and scrape down the sides with a spatula as needed. Continue blending until you achieve a smooth sauce.
4. With the blender running, slowly pour in the remaining olive oil through the top. This will emulsify the pesto and give it a creamy texture.
5. Taste the pesto and adjust the seasoning if necessary. Transfer the sauce to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld together.

When you take your first bite, the nutty flavor of hazelnuts perfectly balances the earthiness of spinach. The Parmesan cheese adds a salty depth that brings all the flavors together. Consider serving this pesto over pasta, as a dip for vegetables, or as a sauce for grilled meats.

Hazelnut and Orange Cake

Getting ready to indulge in a sweet treat is always exciting, and today’s recipe fits the bill perfectly. Imagine a moist and flavorful cake that combines the richness of hazelnuts with the brightness of orange – it’s a match made in heaven!

Ingredients

• 1 1/2 cups (190g) all-purpose flour
• 1 cup (200g) granulated sugar
• 4 large eggs, at room temperature
• 1/2 cup (120ml) freshly squeezed orange juice
• 1/2 cup (115g) unsalted butter, softened
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1 cup (120g) hazelnuts, chopped and toasted
• Zest of 1 orange, for garnish

Instructions

1. Preheat your oven to 350F (180C). Line the bottom of two 8-inch (20cm) round cake pans with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and baking powder. Set aside.
3. In a large mixing bowl, using an electric mixer, beat eggs until light and fluffy, about 2 minutes.
4. Add the softened butter to the egg mixture and continue beating until smooth and creamy.
5. With the mixer on low speed, gradually add the flour mixture to the wet ingredients in three parts, alternating with the orange juice, beginning and ending with the flour mixture. Beat just until combined.
6. Fold in the chopped hazelnuts and vanilla extract.
7. Divide the batter evenly between the prepared pans and smooth the tops.
8. Bake for 30-35 minutes or until a toothpick inserted into the center of each cake comes out clean. Rotate the pans halfway through the baking time to ensure even cooking.
9. Remove from the oven and let cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.

The resulting Hazelnut and Orange Cake is a symphony of textures, with the crunchy hazelnuts providing a delightful contrast to the tender crumb. When you take your first bite, the bright orange flavor will dance on your taste buds, leaving you wanting more. Consider slicing the cake in half lengthwise, then spreading a layer of whipped cream or chocolate ganache between the layers before serving.

Easy Hazelnut Ice Cream

Autumn is in the air, and with it comes the perfect excuse to indulge in creamy, rich desserts. One of our favorite treats during these warmer months is a cool, dreamy ice cream that’s both easy to make and utterly decadent. Today, we’re sharing one of our go-to recipes for a classic summer dessert: Hazelnut Ice Cream.

Ingredients

• 1 cup hazelnuts, toasted (see tip)
• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 2 tsp vanilla extract

Instructions

1. To toast the hazelnuts, preheat your oven to 350F (175C). Spread the hazelnuts on a baking sheet and roast for 10-12 minutes or until fragrant. Allow them to cool completely.
2. In a blender or food processor, grind the cooled hazelnuts into a fine meal. Set aside.
3. In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling (around 170F or 77C).
4. Remove the saucepan from the heat and stir in the vanilla extract. Let it steep for 10-15 minutes to allow the flavors to meld.
5. Add the hazelnut meal to the mixture and blend until well combined using an immersion blender or a regular blender.

As your Hazelnut Ice Cream freezes, be sure to scrape it with a fork every 20-30 minutes to break up any forming ice crystals. This will give you a smooth, creamy texture that’s simply divine.

After churning, transfer your Hazelnut Ice Cream to an airtight container and store it in the freezer. We recommend serving it as is or topped with fresh berries for added natural sweetness.

The result is a rich, velvety ice cream with deep nutty undertones from the hazelnuts. The texture is sublime smooth yet firm making this a perfect treat for hot summer days or anytime you crave something indulgent and satisfying.

Hazelnut and Mushroom Risotto

Creating a dish that’s both comforting and elegant can be a challenge, but with the right combination of ingredients, it’s achievable. Today, we’re going to tackle a Hazelnut and Mushroom Risotto that will transport you to the Italian countryside without leaving your kitchen.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth, warmed (190F)
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 8 oz mixed mushrooms (such as cremini and shiitake), sliced
• 2 cloves garlic, minced
• 1/4 cup dry white wine
• 2 tablespoons unsalted butter
• 2 tablespoons hazelnut meal
• Salt and freshly ground black pepper, to taste
• Grated Parmesan cheese, for serving (optional)

Instructions

1. Melt 1 tablespoon of butter in a large saucepan over medium heat. Add the chopped onion and cook until translucent, stirring occasionally (about 5 minutes).
2. Add the Arborio rice to the saucepan and stir to coat with the butter and mix with the onion. Cook for 2-3 minutes, allowing the rice to slightly toast.

When cooking risotto, it’s essential to use a gentle heat to avoid burning the rice. Stir occasionally to prevent sticking.

3. Add the warmed broth to the saucepan, 1/2 cup at a time, stirring continuously until each portion is mostly absorbed before adding the next. This process should take about 20-25 minutes or until the rice is cooked and creamy.

To achieve a perfectly cooked risotto, use a heat diffuser under your stovetop or cook over low-medium heat to prevent scorching.

4. When the rice is cooked, stir in the hazelnut meal, followed by the sliced mushrooms. Cook until the mushrooms release their moisture and start browning (about 5 minutes).
5. Add the white wine to the saucepan and cook until it’s fully absorbed, stirring occasionally.

When using wine in cooking, use a good-quality dry wine that you’d drink on its own. It will add depth and complexity to your dish.

6. Season with salt and black pepper to taste. If the risotto seems too thick, add a little more broth or water.

This Hazelnut and Mushroom Risotto is a masterclass in textures and flavors. The creamy Arborio rice pairs beautifully with the earthy mushrooms and nutty hazelnuts, while the Parmesan cheese adds a salty depth to each bite. For an added touch, sprinkle some chopped fresh parsley on top before serving.

Hazelnut and Blueberry Muffins

Often, we find ourselves seeking a sweet treat to brighten up our mornings. Today, I’m excited to share with you a recipe that combines the nutty goodness of hazelnuts with the sweetness of blueberries – a perfect pair for a delicious breakfast or snack.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 2 tablespoons vanilla extract
• 1 cup chopped hazelnuts
• 1 cup fresh or frozen blueberries

Instructions

1. Mise en place: Measure out all the dry ingredients, including flour, sugar, baking powder, and salt, into separate bowls. This will ensure that you don’t have to stop mid-recipe to scramble for a particular ingredient.
2. In a medium-sized bowl, whisk together the melted butter, eggs, and vanilla extract until well combined. Set aside for now.
3. Preheat your oven to 375F (190C) with rack in the middle position. Line a 12-cup muffin tin with paper liners or grease it lightly for easy release.
4. In a large bowl, whisk together the dry ingredients until well combined. Tip: Use a light touch when sifting or whisking to avoid developing gluten in the flour.
5. Add the chopped hazelnuts and blueberries to the dry mixture and fold gently until just combined. Avoid over-mixing at this stage.
6. Pour the wet ingredients into the dry mixture and stir until everything is well combined, stopping as soon as the ingredients are incorporated. Tip: Use a gentle folding motion with your spatula or spoon to distribute the wet ingredients evenly.
7. Divide the batter evenly among the muffin cups (about 1/4 cup of batter per cup). Smooth out the tops lightly and don’t overfill – this will help them bake evenly.
8. Bake for 18-20 minutes or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean. Tip: Rotate your muffin tin halfway through baking to ensure even browning.

Once baked, remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. These hazelnut and blueberry muffins are perfect for a quick breakfast or snack on-the-go! I love serving them with a dollop of whipped cream or a sprinkle of powdered sugar for added indulgence.

Conclusion

Looking through this list of 24 Delicious Easy Hazelnut Recipes for Every Occasion, we hope you’ve found some inspiration to add a little hazelnut love to your cooking. From breakfast treats to desserts and snacks, these recipes are perfect for any meal or gathering. Try one (or two!) today and leave us a comment with your favorites.

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